Chickpea Chicken Salad

This is such a wonderful warm weather food -- absolutely ideal for putting on wraps and sandwiches to take on picnics, hikes, and road trips! It really reminds me of the chicken salad I grew up eating as a kid, especially on a sandwich with iceberg lettuce.

Classic “Chicken” Salad

2 15 oz can s chickpeas, drained and rinsed

1 cup red grapes, halved

1 cup celery, diced

1/4 cup pecans, minced (slivered almonds also work very well here, if you're not a pecan person!)

3/4 cup vegan mayo

1 tbsp dijon mustard

2 tbsp apple cider vinegar

1/2 tsp celery seed

1/4 tsp dry mustard powder

salt and pepper to taste

1. Whisk together all ingredients but the pecans, celery, grapes, and chickpeas, and set aside.

2. Using a fork or potato masher, lightly mash the chickpeas, not so much as to turn it into a paste, but so that there aren't any whole chickpeas rolling around in there.

3. Toss with the mayo mixture, pecans, grapes, and celery.

Enjoy!